Chyrel's Recipes From Friends

Praline Pumpkin Pie

Pastry for 9-inch one-crust pie
2 eggs, slightly beaten
1/2 cup granulated sugar
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened

Caramel Sauce :
2 cups sugar
Dash of salt
1 cup light corn syrup
3/4 cup butter or margarine
2 cups heavy whipping cream
1 teaspoon vanilla
Heat oven to 425 F. Prepare pastry. Beat remaining ingredients except brown sugar, pecans and butter. Pour filling into pie plate. Bake 15 min. Reduce oven temperature to 350 F. Bake about 35 mins longer. Mix brown sugar, pecans and butter; sprinkle over pie. Bake about 10 mins or until knife inserted in center comes out clean. Refrigerate about 4 hours or until chilled. Serve with whipped cream or ice cream and Divine Caramel Sauce (below) if desired. Immediately refrigerate any remaining pie.

Caramel Sauce

Heat all ingredients except vanilla to boiling in heavy Dutch oven over medium heat, stirring constantly. Reduce heat slightly. Boil 30 mins, stirring frequently, until sugar is dissolved and mixture is caramel colored. Stir in vanilla. Serve warm over ice cream or sliced apples or bananas. Store covered in refrigerator up to 2 months. Makes about 4 cups sauce.

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Recipes From Friends

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